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Topic: Lodge Pizza Pan (Read 1880 times)

HiI just got a Lodge pizza pan and yesterday, we made a pizza, but found the dough to be quite soggy. We put the dough on a cold pan as instructed, put it in a preheated oven and left it in the oven for longer than recommended. End result - soggy dough. Using the same dough, we then made a pizza using a thin metal pan with holes on the bottom and the dough came out crispy.

I have read that maybe I should preheat the Lodge pan prior to putting the dough on it. Is this the solution or is there a better way to ensure a thin, crispy crust? Thanks a lot for your help

I have made a pan pizza that was mentioned in the forum. It was bake in a non preheated 10 inch cast iron skillet. I was very happy with the results. The pizza was baked at 550 deg F, middle rack, for about 12 minutes. I know this isn't your pan, but wonder why yours was soggy. Maybe the hydration of your recipe was too high.Marty